BillT
Fri, Sep-21-01, 03:07
Skate wings with leek fondue
Ingredients for 4 persons: 2.2 lbs skate wings, 1 lbs leeks (18.5 ECC), 1 medium onion (2-1/2" dia) (7.5 ECC), 3 cloves (1 ECC), 1 large carrot (7-1/4" to 8-1/2" long) (5.1 ECC), 1 celery stalk (1.2 ECC), 2 parsley sprigs, 3 tablespoons butter, 1/2 cup dry white wine (.9 ECC), 1 bouquet garni, salt, pepper.
Preparation: 10 minutes. Cooking: 40 minutes.
Preparation: Remove the green of leeks and keep only the whites. Wash and slice thinly them finely. Melt the butter in a thick bottomed pan profoundly and let stew the leeks for a few minutes; wet with the rest of white wine, salt, pepper, cover and simmer for 30 minutes. During this time, peel the carrot and slice it. Peel the onion and nail the cloves in it. Place these ingredients in a stewpot with the bouquet garni, the celery stalk and the parsley sprigs. Pour 1,5 liter of water and the white wine, salt, pepper. Cut the fish in fragments so that he joins this court-bouillon. Let it simmer between 10 to 15 minutes. Drain, peel the fragments of lines, remove the bones. In a hollow service dish, pour the leek fondue and arrange the slightly flaked fragments of lines on top. Serve immediately.
Total ECC: 16.5; per person: 4.1 ECC.
Ingredients for 4 persons: 2.2 lbs skate wings, 1 lbs leeks (18.5 ECC), 1 medium onion (2-1/2" dia) (7.5 ECC), 3 cloves (1 ECC), 1 large carrot (7-1/4" to 8-1/2" long) (5.1 ECC), 1 celery stalk (1.2 ECC), 2 parsley sprigs, 3 tablespoons butter, 1/2 cup dry white wine (.9 ECC), 1 bouquet garni, salt, pepper.
Preparation: 10 minutes. Cooking: 40 minutes.
Preparation: Remove the green of leeks and keep only the whites. Wash and slice thinly them finely. Melt the butter in a thick bottomed pan profoundly and let stew the leeks for a few minutes; wet with the rest of white wine, salt, pepper, cover and simmer for 30 minutes. During this time, peel the carrot and slice it. Peel the onion and nail the cloves in it. Place these ingredients in a stewpot with the bouquet garni, the celery stalk and the parsley sprigs. Pour 1,5 liter of water and the white wine, salt, pepper. Cut the fish in fragments so that he joins this court-bouillon. Let it simmer between 10 to 15 minutes. Drain, peel the fragments of lines, remove the bones. In a hollow service dish, pour the leek fondue and arrange the slightly flaked fragments of lines on top. Serve immediately.
Total ECC: 16.5; per person: 4.1 ECC.